Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning

被引：35

作者：

Contreras-Calderon, Jose ^{[1
]}

Mejia-Diaz, Diana ^{[1
]}

Martinez-Castano, Marcela ^{[1
]}

Bedoya-Ramirez, Daniel ^{[1
]}

Lopez-Rojas, Natalia ^{[1
]}

Gomez-Narvaez, Faver ^{[1
]}

Medina-Pineda, Yaqueline ^{[1
]}

Vega-Castro, Oscar ^{[1
]}

机构：

[1] Univ Antioquia, Fac Ciencias Farmaceut & Alimentarias, Dept Alimentos, Calle 67 53-108,Ciudadela Univ, Medellin, Colombia

来源：

FOOD CHEMISTRY | 2016年 / 209卷

关键词：

Antioxidant; Coffee; Non-enzymatic browning; Color; Browning index; Total phenolics; HMF; Furfural; RADICAL SCAVENGING CAPACITY; CHEMICAL-CHARACTERIZATION; BIOACTIVE COMPOUNDS; ROASTING PROCESS; MELANOIDINS; BREWS; QUANTIFICATION; POLYPHENOLS; IMPACT;

D O I：

10.1016/j.foodchem.2016.04.038

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fifty-eight samples of commercial Colombian coffee with different characteristics (soluble, ground, decaffeinated, etc) were evaluated for antioxidant capacity (AC) (ABTS and FRAP), total soluble phenolics (TP), browning index (BI), color parameters (L*, a*, b*, c* and h*), HMF and furfural. The AC in Colombian coffees was very varied (164-1000, 100.8-885.9 mu mol of Trolox equiv/g and 12.5-127 mg gallic acid equiv/g, respectively for ABTS, FRAP and TP). AC, TP, BI, color, HMF and furfural values were higher (p < 0.05) in soluble coffees than in ground ones, showing the lyophilized samples which showed the highest average values. Significant lineal correlations (p < 0.05) were found between AC and color parameters, BI, HMF. No significant (p < 0.05) differences in the AC between the different types of coffee were found. This work confirms the direct relationship between the rate of non-enzymatic browning and antioxidant capacity. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：162 / 170

页数：9

共 39 条

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